Preparation of umami enzymatic hydrolysate from squid processing by-products by stepwise dual-enzymatic hydrolysis

ZHANG Xiuzheng; LIANG Zhenlu; PEI Jiwei; CAO Yanfeng; CHEN Na; LIU Haimei; ZHAO Qin

doi:10.13995/j.cnki.11-1802/ts.033502

ZHANG Xiuzheng, LIANG Zhenlu, PEI Jiwei, CAO Yanfeng, CHEN Na, LIU Haimei, ZHAO Qin

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (15) : 201-207.

PDF(1026 KB)

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (15) : 201-207. DOI: 10.13995/j.cnki.11-1802/ts.033502

Preparation of umami enzymatic hydrolysate from squid processing by-products by stepwise dual-enzymatic hydrolysis

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(15): 201-207 https://doi.org/10.13995/j.cnki.11-1802/ts.033502

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(1026 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2022-09-01	2022-10-23	2023-08-15
Issue Date
2023-08-31

Please choose a citation manager

Content to export